Beetroot and apricot salad topped with fresh goat cheese and pistachios. The earthy beetroot is the perfect companion to the perfumed and sweet apricot, the goat cheese bring the salt element to the dish and the pistachios the crunch. In other word… a perfectly balanced and delicious salad.
My mom showed me that recipe, the original was with raspberries and beets and I remembered at first being skeptical with the whole mix of goat cheese, beets, raspberries… But once you try it, you’ll make this salad for the rest of your life, guaranteed!
Like in most salads… it’s fairly simple to make. I like to slice with the mandoline thick slices of beets and add them to the bottom of a big plate, than you build the rest of the salad in the middle of it. We don’t eat only with our mouth…nose… but also the eyes.
As for the goat cheese…oh my… I’m a big fan of it. You would think… it’s whether you love or hate this cheese… but this isn’t true. I’m telling you, you can corrupt even the worst goat cheese hater with this salad, just don’t add too much at first… then it’s gonna be more and more each time. You’ll see, it’s a magic salad. I talk from experience here… I have one of those at home, and since I am a goat cheese lover and he isn’t… well, he says he isn’t, but he doesn’t complain when I do this salad with goat cheese.
So let’s get that perfect salad ready!
Beets, Goat Cheese and Apricot Salad
Makes 2 salads
- 1 pre cooked beetroot
- 2 apricots
- Lettuce of your choice
- a few slices of fresh goat cheese
- a few cherry tomatoes
- a few pistachios
- Balsamic cream *optional
- 4 tbsp of extra-virgin olive oil
- 3 tbsp of balsamic vinegar
- 1 tsp of white wine mustard or dijon
- salt, pepper
- Cut the Beetroot with the mandoline in 5mm thick slices
- Add the slices to a big plate
- Add the rest of the ingredients in the center of the beetroot flower
- Make the salad dressing
- Pour over the center
- Add a little balsamic cream and pistachios on top *optional